Salmon in foil

https://cafedelites.com/honey-garlic-butter-salmon-in-foil/

Basa fillet kofta curry

500 g basa fillet (about 2 large fillet)
1.5 tbsp ginger/galic paste
2 large onions diced
1/2 cup plain yogurt
2 tbsp cornstarch
1.5 tbsp cumin
1 tsp holud/morich/coriander/
1/2 tsp black pepper,
1 egg.

coriander/morich leaves for filling of kofta

1. Mash the fish
2. add coriander/cornstarch and half of the g+g paste
3. little bits of all the moshola
4. little bit of the onion (1/2 of one onion)
5. the egg
6. mix it up well with hands, make small balls and fry it until golden red brown
7. fry the rest of the onion
8. when golden brown, add the rest of the moshola with 2 bay leaves and some water.
9. when water coming up, add more water with the yogurt (mix it with some water so it doesn't curdle)
10. when boiling, add the kofta balls and morich if desired.

Beef rezala

Heat butter/oil (limit amount)
1 cup sliced onion and add all spices:
Bay leaves, few cardamoms/cinnamon, cloves
3 tbsp ginger, 2 tbsp garlic
1/2 -1 tbsp of chili (i used 1/2)
1 tbsp coriander,
salt and 1/4 cup water.

mix it all together in the cooking pot of your choice, marinade for 1/2 to 1 hour.
Then start at medium high heat, cover for 1/2 hour

then add this paste: 3/4 cup yogurt, 10-12 cashew nuts, 10-12 raisins, little joyotri and joyfol

and add 3 aloo bokhara

cover for 10-15 minutes.

add 1 cup milk and 1/2 tbsp gorom masala.

cover, stir and put in pressure cooker or cook until tender.

Shemai (jorda)

200 gram packet of vermicelli
1/2 cup butter total
fry 3-4 cardamoms, 2 small cinnamon sticks, 1 bay leaf with few raisins x 2 minutes
add shemai, turn down heat to low medium
use 2 long spatula/spoons to gently flip all parts upside down, heat evenly
once somewhat fried, add 3/4 cups sugar and 1 cup warm water, mix well.
cover 5-6 minutes, don't OPEN meanwhile
mix gently, stir.
cover 5-6 minutes and then turn off.

Transfer it to serving bowl, use two forks to gently separate the pieces, let it come to room temperature.

Salmon side

I had 2 sides, less than 0.75 inches max depth each

Preheat 375
Lay both salmon sides on large foil (large enough that you can seal it up all the way around)
Olive oil, salt, pepper
I had rosemary and basil leaves which I lay on top of fish along with few slices of lime
Few minced garlic
Bake at 375 for 18 mins
Broil for 4 mins on high with foil opened, fish exposed

I sealed up the foil again lightly just to keep fish warm prior to serving

Easy One Bowl Yellow Cake

https://www.jennycancook.com/recipes/easy-one-bowl-yellow-cake/

I usually frost the cake right in the pan but you can double this recipe using two cake pans for a double-layer cake. Only line the pan with parchment if you plan to remove the cake from the pan. It’s best to have all your ingredients at room temperature and I highly recommend using a cake strip. Be sure to aerate your flour before measuring.- Jenny Jones

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Makes: 8 servings

Ingredients:

• 3/4 cup sugar (the recipe also works using 2/3 cup sugar)
• 2 eggs
• 1 teaspoon vanilla
• 
  
• 1/3 cup vegetable oil
• 1/2 cup milk (low fat or whole milk)
• 1 1/4 cups all-purpose flour
• 1 1/4 teaspoons baking powder

Instructions:

1. Preheat oven to 350° F.
2. Grease an 8 or 9-inch round cake pan.
3. With an electric mixer on high, beat sugar, eggs, & vanilla for one minute to thicken.
4. On low speed add remaining ingredients (in the order listed) but do not over-mix. This should take less than a minute.
5. Pour into pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. I like to frost it with my 2-minute chocolate frosting.

Note: Based on some comments, if the cake seems bland feel free to add a little salt, although I prefer it the original way.

A cake strip will keep the edges from over baking and will keep the cake from being domed or rounded in the center. For info on cake strips click here.

For more on this recipe in my blog click here.

Kabsa

https://whatleenadid.com/2019/01/08/kabsa-a-saudi-chicken-and-rice-dish/amp/

I did 6 leg/thigh pieces about 4lbs total.
Add 2tbsp tomato paste instead of 1 tbsp. Hers is too dilute.
Add cumin powder/seeds and black pepper MUST.

Chicken meatballs

baked chicken meatballs

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• author: lindsay
• prep time: 10 minutes
• cook time: 20 minutes
• total time: 30 minutes
• yield: 30 meatballs / 6 servings

DESCRIPTION

These Baked Chicken Meatballs are the BEST! The perfect addition to any meal or to eat right on their own. Bonus: they’re meal-prep friendly to stock up throughout the week!

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INGREDIENTS

• 1 pound ground chicken or turkey
• 1 egg
• 1/2 cup panko breadcrumbs
• 1/2 cup grated Parmesan
• 2 tablespoons olive oil (optional – makes meatballs more moist and yummy)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• black pepper to taste
• additional seasonings optional!

INSTRUCTIONS

1. Prep: Preheat the oven to 400 degrees. Line a baking sheet with foil and a little cooking spray.
2. Mix: Mix all the ingredients together in a mixing bowl.
3. Roll: Roll the mixture into about 30 small balls. Place on baking sheet.
4. Bake: Bake for 25-30 minutes.
5. ENJOY!

NOTES

I really love making this with ground chicken OR ground turkey. If I use ground turkey, I like the dark meat ground turkey that they sell at Whole Foods.
For mixing, I usually wash my hands, take my rings off, and mix it all up with my hands.
I prefer chunk-less meatballs when it comes to onion and garlic which is why I prefer to use powder. But if you like to have the chunks, I think you could use finely minced fresh garlic and onion with good results!
The sauce pictured here is a store-bought vodka sauce from DeLallo! It’s delicious.